Classic Corned Beef and Cabbage
A comforting and traditional Irish dish, perfect for St. Patrick's Day or any time you crave a hearty meal. This recipe features tender corned beef, soft cabbage, and flavorful potatoes and carrots.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 2.5 pounds corned beef brisket with seasoning packet
- 1 head cabbage cut into wedges
- 2 pounds new potatoes halved or quartered
- 0.5 pounds carrots peeled and cut into chunks
- 1 large onion quartered
- 2 cloves garlic smashed
- 1 teaspoon black peppercorns
Instructions
Preparation Steps
- Place the corned beef brisket in a large pot or Dutch oven. Add the seasoning packet that came with the corned beef. Cover with water.
- Bring the water to a boil, then reduce the heat to low, cover, and simmer for 2 hours.
- Add the potatoes, carrots, onion, and garlic to the pot. Ensure they are submerged in the liquid.
- Continue to simmer, covered, for another 30 minutes.
- Add the cabbage wedges and black peppercorns to the pot. Cover and cook for an additional 30 minutes, or until the cabbage is tender.
- Remove the corned beef from the pot and let it rest for 10 minutes before slicing against the grain. Discard the peppercorns, onion, and garlic. Serve the corned beef with the cooked vegetables.
Notes
For an authentic flavor, use the seasoning packet provided with the corned beef. If you don't have one, you can create your own mix with bay leaves, mustard seeds, and whole peppercorns. Adjust cooking times based on the thickness of your corned beef and the tenderness of your vegetables.